Oat pudding composition



oat flour -Patented Apr. 315. 1947 OAT PUDDING COMPOSITION Sidney Musher, New York, N. 2., vassignor to Musher Foundation Incorporated, New York, N. 1., a corporation of New York N Drawing. Application Serial No.

20 Claims.

The present invention relates to an oat flour pudding and its method of preparation, and more particularly to a composition useful for the preparation of an oat flour pudding which is free of gummy characteristics, shown a, clean cut or break as when picked up with a spoon, and is completely devoid of the gumlike characteristics of and cat flour compositions.

Puddings using starches of various description, such as corn starch, potato starch, tapioca starch, sago starch, etc., as well as other cereal flours, such ascorn flour, wheat flour and rye flour have long been successfully produced and present no difliculties in their preparation. However, up to the present invention attempts to produce a satisfactory oat flour pudding have met with fail- .ure; Such oat flour puddings as were proposed were gummy, had an unpleasant feel in the mouth, were tacky ,-stuck to the spoon, failed to givea clean cut, and pulled out into strings when picked up. These imparted to the pudding by the cat flour itself, since cat flour becomes gummy when'warmed or heated in liquids such as water or milk.

An object ofthe present invention is therefore free of gum characteristics and which gives a clean break when out with a spoon and which has a non-gummy feel and fine body and texture when eaten.

Another object is to enable production of a pudding having high-nutritious qualities and at the same time which can be manufactured without boiling and which will set without refrigeration.

A still further object is to prepare a complete oat flour pudding which has all the nutritious advantages of oat. flour and which is a highly esirable food supplement and particularly a c ild food supplement.

objects and advantages will ap more detailed description set forth April 19, 1945,

A pudding having these highly desirable characteristics can be simply prepared from the oat flour-rennet composition by mixing it with,milk

bination, it is preferable to use gelatinized oat flour.

Just what is the action of the rennet on the oat flour so that it is eifective in eliminating the gumminess, and the other undesirable prop erties which have heretofore made oat flour unsuitable for successfully producing a pudding. is not understood. However, the desirable results btained appear to be peculiar to the rennet t characteristics which made the proposed oat flour' puddings a failure were enzyme in so far as it has been able to be determined. When other enzymes, such as diastatic or proteolytic enzymes are substituted for the rennet enzyme, the objectionable gumminess and other undesirable properties still are obtained. What to producean oat flour tyDe' puddingwhich is v rennet.

. groats, rolled ever the explanation may be, the cat flour-rennet composition produces a pudding with desirable physical characteristics and free from that gumminess that is obtained where oatmeal or oat flour is used to prepare puddings in the absence of Oat flour from any suitable source and any suitable particle size may be utilized in preparing the novel oat flour-rennet composition. The term oat flour is used in the generic sense to include oatmeal, finely divided oat fractions as well as oat flour. The oat flour may be prepared from oat groats, oatmeal; or rolled oats. In general, it isdesirable to use oat flour produced from oat groats ground to at least about v to v72 mesh, and it is advantageous to gelatinize the oat groats, rolled oats or oat flour. As an example of a suitable method of gelatinizing, one part of oat oats or oat flour, depending on which is used as the starting material, are combined with from 3 to 6 parts of water followed by heating to at least about F. to F. and then drying as by vacuum or atmospheric drum drying to obtain the gelatinized oat cereal. The dried product is then finely divided to at least about 50 mesh and desirably to 70 mesh or more. Where desired, the cat groats may be ground to separate the coarse fraction and the flne fraction as described in my Patent No. 2,355,028. Both the fineand the coarse fraction in finely divided form, preferably gelatinized, may serve as the oat flour in preparing the novel rennet-oat flour composition.

The rennet-oat flour combination is made by calcium chloride, may

the milk while the milk 3 about 90 F. to 125 F. and preferably-at a temperature of about 100F. to .115 F., and: stirred in-the milk for a 'shortperiodottime, not exceedf' ing 1 to 2 minutes and preferably not more than eral it is advantageous lation of the milk,

admixing the cat flour desirably coagulate the milk used paring the pudding.

be included to assist in the with powdered rennet using a suflloient amount oi rennet toin conlunction'with pre-f Any suitablesalt, preferably auaea'z the pudding: In those oaseswhere powdered skim coagulation action of the rennet. .Sugar .-to

sweeten; table salt addedw i v The rennet-oat flour composition is added to 1-minute. The combinationfis then allowed to time, for example, of about to minutes. tolcooled to a temperature of resulting product-is an oat possesses the'hereinof oat flour inflthehovel within wide limlts,-in gen- While the-amount composition may vary of the finely divided oat greats or cat flour, de-

sirably in gelatinizedcondition, and preferably to use from 2 to 5 parts of the oat flour to each '7 parts of sugar. Among or sodium chloride to taste, anydesired flavoring "and coloring may also be} to use from 1, to '1 parts I the sugars that may be 3 or. powdered whole milk is employed, it is adthe amount of calcium ".chlorideto about double; of what would'be revantageous to increase quiredfor liquidwholemilk;

As, .examplesof suitable flavorings that may be added are chocolate, cocoa, butterscotch, maple and other flavors, eitherlnatural or imitation, and

lowing whichthe product where desired can be.

to 60 F. The flour pudding which before mentioned desirable 3 properties, and the unusual property of being I completely free from gumminess; I

" product. In the case whole milk is'present,

employed are included sucrose, whether derived from cane, beet or sorghum, dextrose, corn starch, I

or other sweetening agent,=j

lactose, maltose, honey brown sugar or molasses althoughit is preferable, divided crystallized iorm cane sugar, beet to use sugar infinely such as ordinary brown sugar, sugar or dextrose.

Preferably the powdered rennet is first com;-

bined with the gelatinized oat flour using from 300 to 3000' parts of the oat flour and preferably 5 from 500 to 1500 parts of the cat flour to each part of rennet. (Where the rennet has a strength of about 116500 in relating its strength to the coagulation of milk by weight.)

The oat flour-rennet combination erably combined I is also pref with the salt facilitating coa'gul for example, using from 40; to

2000 parts and preferably'from 200 ,to (BOO-parts i of the cat flour-rennet of calcium chloride.

In preparing the pudding. between lfand l flour-rennet-s'ugar combination 7 and preferably of the oat flour-'rennet-calcium parts of the oat chloride-sugar combination are then combined with each 10 parts of the liquid whole 'milk,'that is with milk of approximately 35% butterfat and solids not fat content.

approximately 9% milk In addition to liquid whole milk as indicated above there may'also be usedliquid skim milk, evaporated milk, cream and even powdered whole milk or powdered skim milk. when powdered whole milkjor powdered skim milk is incorporated in the rennet-oat flour composition it is only necessary to add the resulting product to water to produce the pudding. In this case, the amount of water used is such that the total solids in the reconstituted milk are as in liquid whole milk. For example, where powdered skim milk or'powdered whole milk is employed in admixture with the rennet-oat flour composition, then the powdered skim milk or the powdered whole milk would be combined therewith on the basis of 1 part of the powdered milk to each 13 to 8 parts of water added for preparing combination to" each part present on-the same basis salt may. be used to, taste, .0 is at a temperature 01. jcoumarimmonosodium 1 products as aldehydes, lactones, ethyl butyrate, diacetyl, lauric derivatives, lime or lemon or other essentialoils, foenugreek and other extractives, 5.

' esters,etc.' I stand at room temperature for a short period of" 7 gelatinized. oat

-' other ingredients may" Among the other be utilized are vanillin, glutamateand such other organic acids, ethyl acetate and other synthetic .In preparing the novel composition, the

withtherennetfland intimately mixed and the composition packaged andfksold as such, or the also'be added in dry powdered form such as; for example, calcium chlorideflsug'ar, flavoringfmaterial and with orwithout powdered skim milk,'..depending upon used for the; finished pudding. The resulting whether liquid milk ,orpowdered milk is being composition may be packaged and sold asa'dry h'reilpqwdered'skimi or it is ;only necessary to add the mixturetowaterto, prepare the pudding; or

p whole milk} evaporated milk or cream where powdered milk isrnotfpresentdnthe dry mixture.

The following 'exanjlplesiare illustrative of my invention; 1

' p E'ranipl'elf; A powdered Qmlxture I ,w oreparedicombining The abovemate als" wereintimately combined and thejentire 'quantitywas added 'to 8 ounces of liquid noie milkfwhile the milk was at a 'temperature citric ;-F. The dry ingredients were r nixed'into mejuquidjmiikjano the mixing was continued '[for seconds after which thef combination was allowed to stand at room temperature for 10 minutes,

f'Atthe close or that timethe product had "set" and was cooled; as by placing it in the refrigerator, at normal refrigeration temperature of about 7 F. .The product when eaten out clean with a spoon and showed no gummy .efiect and none of the usual objectionable body and texture char- 7 acteristics obtained where oat flour is used under any other conditions.

Eaamplell A combination or the followingingredients was prepared:

, Grams Brown sugar 25 Gelatinized oat flour 13 Salt (sodium chloride) 0.75 Rennet 0.015

Calcium chloride --..j. 0.05

Cocoa 6.5

Powdered skim milk flour may be combined directly] for example, in .the

peat the procedure as in Example I above.) The resultant product was freeof gummy characterist'ics and had a line body and texture. f

It has also been found highly desirable to in- 1 corporate with the .oat'flour-rennet combination a small amount of an edible gum, preferably. gum

other gums 'such as karaya, and less preferably locust bean gum, Irish moss, gum tragacanth, gelatin, agar, psyllium seed, etc. The amount of gum l faraya or other gum to be employed may i vary betweenl part of the gum karaya to each'fi 1 to 15 parts of the gelatinized oat flour.

The advantage of the gum is to decrease the wheying off after the-first or more spoonfuls of the pudding have been removed and the, pudding then allowed to stand. Although the amount of wheying oiT obtained by removal of the first or more spoonfuls from the pudding dish is rather negligible, nevertheless this amount'of gum will otherwise occur.

gumminess, but also they can be made as complete puddings which require only-theadditionof milk or water and which canbe manufactured,

Pacific without requiring boilingfoperation's' and also withoutrequir'ing refrigerationas' the pudfdings may be eaten in their'warm condition; they will set promptly even whilev warm and they do] not have tube-boiled after they are manufactured. aAlso the oatflour pudding of thepresent invention also has'the real advantage of being an excellentiood and-particularly" an excellent child food.

Where oatmeaL oat flour, or 'gelatinized'oat flour is used in any other manner without rennet such as is the usual manner of preparing puddings by boiling, the lgummy characteristic develops which is highly objectionable. Where the oatmeal is combined with-milk or water'ln the absense of the rennet, the product has none of the characteristics, of my novel pudding and where suflicient oatmeal is used the gummy characteristic ,is obtained and presents most objectionable eating qualities. ,On'theother hand, by combin- I ing the finely divided gelatinized oatmeal and the like pudding is obtained.

The rennetof thepresent invention is genera I ally obtained by segregatlonfrom, the extracts from theiglands of the mammal and particularly of the young mammal. Certain plant extracts which contain chymase may-also be utilizedfor the produetionof rennet or rennin although the usualsource is from the inner lining of the fourth stomach of young calves and lambs.

The rennin'employed may also contain a minor amount of pepsin. The pH of the final combination which results in the pudding should be held.

underabout pH 7.0 and the :desirable range of pH is between 5.5 and 7.0.

In addition to calcium chloride as the coagulating assisting salt, other salts may be used such as potassium chloride, magnesium chloride,

calcium acetate and-calcium lactate but they are not as eifective. Wherethe calcium chloride is not added with the powdered mixture, it may be added directly to the milk using about 1 to 40 parts and preferably 1 to- 5 parts of the calcium chloride to each 10,000 parts of the milk. The milk used should be neutral or slightly acid in rennet and a sugar. tropics, .such as=the South 45 dingcomprising an oat flour reaction, at'pH 5.5 to 7.0 or preferably-pH 6.0 to 8.4.

' I have also found that the coagulation effect of rennet uponthe milk is materially hastened by 5 the cat flour and the milk that is used I should preferably not have been heated to above 150 F. in order to obtain the best effect for the purposes of the present invention. The temperature at which theoat flour rennet combination is com- .bined withthemilk is preferably around 110 F.

andin' ay vary? between 75 F. and 120 F.

Where powdered milk is employed, spray dried milk shouldpreferably beused rather than drum driedmilk- I Y It is to be understood that the herein detailed description is "given by way ofillustration and r explanation only and not by way of limitation since various changes therein may be made by those skilled in the artwithout departing from the scope and spirit of the present invention. r I Having described my invention, what I claim is: tend .to overcome any wheying off-which might 1. Afcomposition useful for preparing a pud- Y Y dingcomprising an oat, flour and rennet. p The puddings obtained according to my inven- 3 tion have notonly the advantage ofbeing free 01 j 2. A. composition useful for preparing a pudv 3. A composition jusefuli'or. preparing a pudding comprising a. finely divided oat product,

4. A composition useful for preparing'a puddingcomprising aflnely divided gelatinized oat flour, rennet and a sugar. I 5.; A composition useful for preparing a pudding comprising an oat flour, rennet,.calcium I chlorideand a sugar.

6. A compositionuseful for preparing a pudding comprising an oat flour, rennet, calcium chloride, 9. sugar, and dried milk.

'7. A composition useful for preparing a pudding comprising anoat flour, rennet, calcium. so chloride, asugar, and an edible gum,

8. A composition suitable for preparing a pud- .ding comprising an oat flour, rennet and dried milk.

9. A composition useful for preparing a pudand rennet in the proportion or between 1 part of rennet to each 300 to 3000 parts of oatflour; I

' 10. A pudding comprising oat flour, rennet and .1 milk, said pudding being free of gumminess and 5 0- exhibiting a sharp breaking. rennet according to my invention a smooth, Jelly- 11. A pudding comprisiiig an oat flour, rennet, sugar, calcium chloride and milk, said pudding being free of gumminess and exhibiting a sharp breaking. a

65 12. A pudding comprising an oat flour, rennet,

' useful in the production of an oat pudding which is free of gum characteristics and which exhibits sharp. breaking and desirable body and texture characteristics which comprises combining an oat flour and rennet.

14. A method of preparing a base composition useful in the production of an oat pudding which is free of gum characteristics and which exhibits sharp breaking and desirable body and texture 7 characteristics which comprises combining an oat flour, rennet and sugar.

15. A method, of preparing a base ,composition useful in the production of an oat pudding which is free of gum characteristics and which exhibits .76 sharp breaking and desirable body and texture ble gum.

17. A method of preparing a base composition useful in the production of an oat pudding which is free of gum characteristics and which exhibits sharp breaking and desirable body and texture characteristics which comprises combining an oat flour, rennet, calcium chloride and a sugar in an amount of 1 part of rennet to between 300 to 3000 parts of oat flour; 1 part of calcium chloride to each 40 to 2000 parts of the oat flour-rennetmixture, and 1 to 7 parts of the oat flour to each 7 parts of the sugar.

18. A method of preparing a pudding which comprises combining oat flour, rennet, a. sugar and milk.

10. the resulting product to set.

8 19. A method oi preparing a pudding which" comprises combining with liquid whole milk, an

oat flour, rennet, a sugar and a calcium salt at.

a temperature or about 90 to about 125- F. and

permitting the resulting product to set.

20. A method of preparing a pudding which comprises combining with water, an oat flour, rennet, a sugar, calcium chloride, and dried milk at a temperature of about 110 F; and permitting SIDNEY MUSHER.

nmnncas crrnn The following references are of record in the 15 flle of this patent:

UNITED STATES PA Number Name Date 1,592,777 Monrad July 13, 1926 1,902,415 Monrad Mar. 21, 1933 2,257,599 Frischmuth et '8-1. Sept. 30, 1941 2,314,459

Salzburg Manes, 1943 

